Mashed Potatoes

 
 

Dalton Jones, Private Chef, Durango, CO

Dalton (@daltycooks) is now a private chef in Durango. Prior to moving to Durango, he was an executive chef in Denver and he also spent nearly three years at Husk in Nashville where he worked as a butcher and sous chef. Before working in restaurants, Dalton was actually working as a paramedic in New Mexico. So besides saving your life, he knows a thing or two about delicious food.

Is it really the holidays without mashed potatoes? Mashers are the perfect vehicle for gravy, turkey juices, and even cranberry sauce. Keep them simple, keep them tasty, and you can't go wrong. Be careful not to over boil your potatoes to avoid them becoming watery. Make sure, however, you cook them through (can break by sticking a fork in the center of a chunk) so you don't get hard bits in your pillowy potato goodness. Last but not least, don't be afraid to add fat. Don't worry about the nutritional data on mashed potatoes, it’s the holidays!

- Dalton Jones

Yield:

Ingredients:

  • 3 large russet potatoes

  • 1/2 cup half and half

  • 1/2 cup sour cream

  • Kosher salt

  • 1 stick of butter, cut into 1/2” pieces

  • Black pepper, to taste

  • Chives, thinly sliced

  • Turkey Giblet Gravy (optional, click for recipe)

Method:

  1. Bring 1.5 – 2 quarts of water to a boil with a little salt.

  2. Peel potatoes, cut into ~2 inch chunks, and add to boiling water. Boiled lightly until a fork inserted into a potato chunk breaks the chunk apart. 

  3. Strain potatoes very well. Allow to sit in the strainer for 1-2 minutes to drain off all excess water. Place the potatoes back into the pot, place over very low heat, and mash with a hand masher. 

  4. Once potatoes are coarsely mashed, add in 1 stick of butter cut into ½ inch pieces. Add in sour cream and continue to mash until mostly incorporated. Finally add in half & half and mash until as smooth as you like. Salt and pepper to taste. 

  5. Serve potatoes in a bowl and make a well in the middle. Fill well with Turkey Giblet Gravy, and allow some to run over the sides. Sprinkle with finely sliced chives and optionally some thyme leaves. Reserve extra gravy for whatever you’d like!